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Pregelatinized pea starch for batter and coating

Pending Publication Date: 2022-10-27
ROQUETTE FRERES SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent describes using a liquid or dry mixture of pregelatinized pea starch in batter mixtures. The viscosity of the mixture is higher with the pregelatinized pea starch compared to other starches like corn or potato. The mixture also has fewer lumps and is smoother. This results in better quality batter.

Problems solved by technology

However, there is a need to find alternatives to dextrins as they are not considered “clean” ingredients.
An alternative to dextrins is native starches, however, they are often considered not the best solution as the batter does not stay viscous unless cooked.
Pregelatinized starches are a desirable alternative as they can provide viscosity to the aqueous batter without cooking, however, pregelatinized starches can result in lumping of batters.

Method used

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  • Pregelatinized pea starch for batter and coating
  • Pregelatinized pea starch for batter and coating

Examples

Experimental program
Comparison scheme
Effect test

example 1

on of Fine Granulometry Pregelatinized Pea Starch (PREGEFLO® L100F)

[0181]Fine granulometry pregelatinized pea starch (PREGEFLO® L100F) is prepared by aggregating pea starch (PREGEFLO® L100G) using a hammer mill until the granulometry is characterized by the German norm DIN 66145 to have an “n” value of 1.2 to 1.8 and a “d” value of 100 to 120 μm.

example 2

on of Batter Mixtures

[0182]The wheat flour based batter mixture is made by substituting either 1%, 3%, 5%, or 7% (w / w) of the flour content with fine granulometry pregelatinized pea starch (PREGEFLO® L100F), pregelatinized corn starch (PREGEFLO® M), or pregelatinized potato starch (PREGEFLO® P100). Control flour based batter mixture does not incorporate any pregelatinized starch. Further, salt, sodium acid pyrophosphate, sodium bicarbonate, dextrose, and xanthan are mixed with the wheat flour base (Table 1 and Table 2).

TABLE 1Formulation of PREGEFLO ® L100F wheat flour batter mix.1%3%5%7%PREGEFLO ®PREGEFLO ®PREGEFLO ®PREGEFLO ®IngredientsControlL100FL100FL100FL100FWheat flour (~10%92.3% 91.4%  89.4%  87.4%  85.4%  protein) (w / w)PREGEFLO ® L100F 0%1%3%5%7%(w / w)Salt (w / w) 5%5%5%5%5%Sodium acid 1%1%1%1%1%pyrophosphate (w / w)Sodium bicarbonate0.8%0.8% 0.8% 0.8% 0.8% (w / w)Dextrose (w / w)0.8%0.8% 0.8% 0.8% 0.8% Xanthan (w / w)0.1%0%0%0%0%Total100% 100% 100% 100% 100% 

TABLE 2Formulation of PRE...

example 3

n of the Viscosity of Wheat Flour Based Batter Mixtures Comprising PREGEFLO® L100F

[0183]Viscosity is determined by making 500 grams (g) of aqueous wheat flour batter mixture where 60% (w / w) of cold water at 7° C. is added to 40% (w / w) of dry wheat flour batter mix into a Hobart N50 mixer and mixed for 10 minutes at 50 rpm (speed 1). Once water and dry wheat flour batter mix are combined to form an aqueous wheat flour batter, the temperate of the batter is maintained at 18.5° C. Viscosity is determined using a Brookfield DV 11+PRO viscometer with a spindle S 27 at 30 rpm and at a temperature of 18.5° C. in triplicates. Viscosity readings for the aqueous wheat flour batter mix control, 1% PREGEFLO® L100F, 3% PREGEFLO® L100F, 5% PREGEFLO® L100F, 7% PREGEFLO® L100F, 5% PREGEFLO® M, 7% PREGEFLO® M, 5% PREGEFLO® P100, and 7% PREGEFLO® P100 are presented in Table 3 for PREGEFLO® L100F and Table 4 for PREGEFLO® M and PREGEFLO® P100.

[0184]Viscosity of the aqueous wheat flour batter mix with ...

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PUM

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Abstract

The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum, and to improve crispness in fried foods.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application claims the benefit of U.S. Provisional Application No. 62 / 897,140, filed Sep. 6, 2019, which is incorporated by reference in its entirety herein.FIELD[0002]The present disclosure relates to batter mixtures comprising pregelatinized pea starch and their use.BACKGROUND[0003]Batters are aqueous mixtures used for coating food products, such as meat and vegetables, including for use with deep frying. Coating of food products with batter prior to deep frying is common as it can act to improve the appearance, enhance the flavor, reduce dehydration, aid in enhanced coloring, and reduce dehydration of the food product. Further, coating food products with batter can also aid in reducing water loss and less oil absorption during deep frying.[0004]Dextrins, a type of hydrocolloid, are often added to batters to improve crispness once the coated food product has been deep fried. However, there is a need to find alternatives to dextrins ...

Claims

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Application Information

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IPC IPC(8): A21D10/04A21D2/18A21D2/36A23P20/10A23P20/15A23P20/12A23L13/50
CPCA21D10/04A21D2/186A21D2/362A23P20/105A23P20/15A23P20/12A23L13/57A23L13/50A23L13/72A23L13/426A23L29/30A23L7/10A23V2002/00A23V2250/61A23V2250/5118A23L13/03A23P2020/251
Inventor PERERA, CHANDANI
Owner ROQUETTE FRERES SA